Date: Sat, 16 Aug 2008 22:09:01 GMT -------------- BEGIN bread-bakers.v108.n030 -------------- 001 - Mike Avery Subject: Muffaletta recipe? Date: Sun, 10 Aug 2008 15:33:52 -0500 Hi, Lately I've been wanting some muffalettas. I've seen a number of recipes on line, but none of them look quite like what I'm looking for, based on the pictures they provide. So, does anyone have a muffaletta recipe they can recommend, and share? Thanks, Mike -- Mike Avery mavery at mail dot otherwhen dot com part time baker http://www.sourdoughhome.com networking guru Skype mavery81230 wordsmith A Randomly Selected Thought For The Day: Democracy is a form of government in which it is permitted to wonder aloud what the country could do under first-class management. --Senator Soaper --------------- MESSAGE bread-bakers.v108.n030.2 --------------- From: "Dwayne Kryger" Subject: Baking Temperature Date: Mon, 11 Aug 2008 17:18:38 -0400 Thanks for everyone's input on my recent request for Thermometer and Scale recommendations. I got a digital thermometer from Wal-Mart for about $14 (I forget the brand, but it works great). I'll probably get a My Weigh KD7000 soon. Now I've got another question for the group. I've been using Peter Reinhart's "Bread Baker's Apprentice" and Jim Lahey's No knead Bread recipes lately and they both seem to bake at a much higher temperature than many of my other recipes call for. So my question is: If we assume that bread is done when the internal temperature reaches 205 degrees what will be the difference between a loaf baked at a lower temperature for a longer time against a loaf baked at a higher temperature for a shorter time? I would guess that each has advantages and disadvantages. Thanks in advance for your input, Dwayne --------------- END bread-bakers.v108.n030 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved